Red Velvet Whoopie Pies

For my sister's wedding my mom made the best Whoopie Pie's. Now if you have never had one, I would say it's a little like a homemade oreo, but much lighter and frankly in my opinion better! Everyone loved them and of course were the first things to go. I wanted to make some the other day and found this delicious recipe on The Girl Who Ate Everything for Red Velvet Whoopie's. Sounded like a dream, so I decided to give them a whirl. They were extremely easy and turned out beautiful. All which doesn't mean anything if they don't taste good right? Well they did, they tasted Better than good they were Fantastico!

( I used the whoopie pie filling and Loved it, plus it is easier)

Red Velvet Whoopie Pies
by Better Homes and Gardens

2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk
1 1-oz. bottle red food coloring (2 Tbsp.)

Whoopie Pie Filling
1/4 cup softened butter
4 ounces cream cheese, softened
7 ounce jar Marshmallow creme

OR

Cream Cheese Frosting
4 ounces cream cheese, softened
4 tablespoons (½ stick) butter, softened
2 cups (8 ounces) powdered sugar
½ teaspoon vanilla
splash of milk if needed

1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.

2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.

3. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round. ( the best thing to use is a small cookie scoop)

4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.

5. To fill, dollop Whoopie Pie Filling or Cream cheese frosting on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.

6. To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.

Microwave Monkey Bread

Now everyone I know has had some version of Monkey Bread. You can even get a mix at Williams Sonoma. But my family definitely grew up on the Ghetto Version. My mom got this recipe from Homemaking night and we have been using it ever since. It would almost always make an appearance at Family Home Evening. The thing we love the best about it is that it takes literally no preparation or forethought and about 5 min. to make, all in the Microwave. But if it isn't darn good! Everybody loves it and the kids can even make it themselves. So if you need a fast dessert this puppy is definitely your man!






Microwave Monkey Bread

1/3 cup dark brown sugar

1 T. water

3 T. butter

1 pkg of refrigerator biscuits ( the small biscuits)

1/2 cup chopped nuts (optional)

Mix sugar , water and butter in a large pyrex bowl. Cook in microwave for 2 min. Add biscuits & nuts & insert small juice glass in the center of the bowl. Cook 2 min. and let stand 2 min. Remove glass and invert on a plate. .

Chicken & Potatoes - my way

I was looking to make some fried chicken tenders and wanted a good sauce to go with it. I found this one on All recipes, it was divine and the fam Loved it as well as the super delicious breaded chicken made with Panko bread crumbs- my new fav! Of course our meal was finished off with our new household favorite- A french baguette and some creamy goat cheese. I am so glad my kids have such open palettes

Fried Chicken Tenders

chicken tenders

2 eggs beaten with a 1/8 cup of buttermilk

flour with salt & pepper

Panko bread crumbs mixed with shredded parmesan cheese

Put eggs & buttermilk in a shallow dish, flour in another and the panko and parmesan in another.

First dip the chicken in the flour - then egg mixture- then bread crumbs mixture.

Fry in a skillet with a little evoo.

Dipping Sauce

1 cup mayo

3 tbsp creamy horseradish

1/2 cup sour cream

3 tbsp dijon mustard

a splash of worcestershire sauce

Mix together

I'm Back!

I did get back a week ago, but playing catch-up with my house and kids has made it to much to blog. I am now ready to get back in the swing of things.

First off, I had the most AMAZING time in Europe. I have so much to tell and share with ya'll but I am not ready just yet ( I am still waiting on pics). So I wanted to share something I have made since I have been home.

I became a bit obsessed with Chevre Salads while in France. Every restaurant had their own version of one, and I got one at each place! The one thing they all have is Chevre cheese aka Goat Cheese. Most of the salads come with toast topped with warm goat cheese, but there was one that put the goat cheese in a crepe! All were amazing so I decided to put together one that had my favorite parts of each one.

First a base of leafy greens

Sliced Beets

Chopped marinated artichoke hearts

Diced tomatoes

Shredded carrots marinated in some creamy italian dressing

Chopped pecans/walnuts

Hard Boiled Eggs

Prosciutto ( which I had and totally forgot to put in)

Then the Goat Cheese Toast of course

Serve with your favorite Italian dressing

The family LOVED it! Yes even my little ones downed the goat cheese toasts. The only part they didn't love was the beets ( but that was mostly for me anyway!)

I sure hope you try this, and go crazy add whatever you like, just make sure you top it with goat cheese toast!

* here are some other things that were in the salads

-currants

- pears

-cucumbers

-mushrooms

Also a late Happy Mother's Day!

I had a wonderful day filled with Tons of great food made by people I love. What a way to spend a day

Easter Love

In one more day I will be leaving for Europe! I know I am so excited. My mom and best friend Ang and I will be going to Paris, Marseille & Barcelona. My brother and sister in law live in France and we will get to see them as well. I am so excited to try all the Foods, experience the Culture, visit the awe-inspiring sights and just BE on Vacation in the most Awesome places ever! I will definitely be blogging about the trip and all the foods I get to experience, I may even get some tips from the Chefs! France is however where Julia got her start.

The only sad part of my trip is that I will be missing Easter with my family.

My sister in law Heather brought this by today, how freaking cute is that. She grew her own grass in these plastic baskets, then made them cute with fabric. How cool is that. Plus it has Trader Joes Peanut Butter Eggs -which are the Best things ever! Thanks Hezz

My mom had a dinner last night in place of our family Easter dinner. I had been wanting to make a couple of things so I told her I would bring the veggies and dessert.

A couple of weeks past for our Relief Society Enrichment night they served this amazing veggie casserole- it was to die for. My sister and I had like 3 helpings.

So here it is ( this will be a perfect dish for the summer gardens) It is filled with squash and carrots and has Amazing flavor. Everyone loved it, even the kids.

(onions not pictured)

ZUCCHINI – CARROT CASSEROLE

4 medium zucchini, sliced 1/2"thick 3 cups or 1 box Pepperidge Farm

5 large carrots, pared and sliced Classic Cut Seasoned Croutons

1 1/2 cups chopped onion (2 med.) (small croutons)

1 (10 3/4 oz) can cream of chicken soup 1/2 cup sour cream

1 cube margarine

Preheat oven to 375°F. Steam or boil zucchini and carrots just until tender. In a

large saucepan, sauté onion in 4 Tbsp of margarine until the onions are tender. Stir

in 1 1/2 cups croutons, soup and sour cream. Gently stir in zucchini and carrots.

Lightly butter a 9 x 13-inch pan or casserole dish. Put mixture into pan. Melt

remaining margarine in a small saucepan. Add remaining croutons. Toss gently

and sprinkle over the casserole mixture. Bake for about 15 minutes or until mixture

is bubbly around the edges and the croutons are toasted. Makes 10 servings

This beauty I found on Mels Kitchen cafe, as soon as I saw it I was looking for an opportunity to make it.

Now it has 3 sticks of butter and like 3 cups of brown sugar, so the chances of it Not being good are Zero! We all loved it and I will definitely be making it again.

( I used gala apples since I already had a ton and it tasted great so use what you got)

Caramel Apple Cheesecake Bars with Streusel Topping- Mels Kitchen Cafe
Printable Version
Printable Version with Picture

Base:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
1 cup (2 sticks) butter, softened

Cream Cheese Layer:
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Streusel Topping:
1 cup firmly packed light brown sugar
1 cup all-purpose flour
½ teaspoon cinnamon
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

1 cup caramel sauce (homemade recipe below)

Preheat oven to 350 degrees F.

In a small bowl, stir together chopped apples, two tablespoons sugar, cinnamon, and nutmeg. Set aside.

In a medium bowl, combine all the streusel topping ingredients and mix until crumbly. Set aside.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or two forks until mixture is crumbly but combined. Press evenly into a 9X13-inch baking pan lined with aluminum foil. Bake for 10 minutes or until lightly browned.

While the crust is baking, in a large bowl, beat cream cheese with 1/2 cup sugar until smooth. Then add eggs, one at a time and then the vanilla. Mix well. Pour over the warm crust.

Spoon the apple mixture evenly over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 30 minutes until the filling is set.

Cool the bars to room temperature. Drizzle with the caramel topping (or plate individual slices and drizzle with topping one by one).

Caramel Sauce:
4 tablespoons butter
1 cup firmly packed light brown sugar
½ cups half-and-half or cream
Pinch of salt
1 tablespoon vanilla

Mix butter, brown sugar, half-and-half or cream, and salt in a saucepan over medium-low heat. Bring the mixture to a simmer and cook while whisking gently for 5 to 7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. Turn off the heat and pour the sauce into a jar. Refrigerate until cold. If the caramel sauce has cooled in the fridge long enough to harden, warm slightly before drizzling on bars.

Recipe Source: Bars adapted from my brother, Nate (I think he originally found them on the Food Network), caramel sauce from Pioneer Woman

The Perfect Omelette

I have never made an Omelette, mainly because I am not a huge fan. But for Conference Sunday I wanted to a special breakfast, I looked in the fridge and saw that i had a bunch of random stuff, cooked broccoli, tomatoes, sausage, green onions, spinach, cheese, red onion & avacados. So I thought I would give it a try, I also thought the kids would like the idea of getting to pick all their ingredients.

First things first I researched online how to make the perfect omelette. I found some 3 min. video tutorial which gave me enough information to work with.

Omelette toppings

Picking their omelette toppings- They absolutely loved doing this

After they picked their toppings each of them got to help me make it

The only thing about doing a bunch of omelette's is the time, it takes about 5 min. or so and you can only do one at a time.

Start off with 3 eggs beat heavily then add salt and pepper

Add some butter or grease to the pan ( I used the drippings from the sausage)

Burner at med to med low

Pour the eggs in with the toppings

Then move it around a little bit getting the cooked eggs moved around

Then let it set making sure there are no holes, if there are fill it in with the eggs

On most of them I didn't use a lid but you can if you want it more cooked on top, I like it a little "wet" plus it continues to cook after you pull it off

When it is done enough for you then flip it in half and slide it on to a plate

Top however you want

We prefer avacados and the Duck- El Pato

Texas Caviar Enchiladas

The other day I had some leftover Texas Caviar. Now by itself this is an amazing dip for chips but when added to enchiladas it gets even Better. My husband loved it and told me these are his favorite enchiladas! Guess I will be making them again.

Now you can basically make this anyway you like, add it to your old chicken enchilada recipe or create a new one. I kept it simple only 3 ingredients. Texas Caviar, Green Salsa, & shredded Chicken.

First I added a little green salsa to the bottom of the dish

Shredded some chicken and mixed it with the remaining jar of green salsa

added the caviar

piled it into a softened corn tortilla and rolled it up

put them all in a dish pour a little more salsa on top

added some cheese and then popped it in the oven for about 15 min. on 350 until the cheese melted

Delish!